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MoroccanAuthentic Cuisine

Coconut Cakes (Gâteaux Coco)

Serves 16 Pastry vegetarian, Breads & Pastry

Coconut Cakes (Gâteaux Coco)

Coconut Cakes, or Gâteaux Coco, grace the shelves of Moroccan bakeries with their unassuming charm. These delightful treats are often found nestled among the more elaborate pastries, yet they hold their own with a straightforward sweetness that makes them a favorite accompaniment to an afternoon tea. Not tied to any particular celebration, they appear whenever there is a need for something simple yet satisfying, disappearing quickly with the second pour of mint tea.

These cakes boast a chewy texture from ample coconut mixed with sugar and eggs, offering gentle sweetness and a hint of flour and baking powder, creating irresistible tender morsels that pair perfectly with the subtle coconut aroma.

Ingredients

  • 250 g (9 oz)coconut
  • 200 g (7 oz)sugar
  • 3eggs
  • 2 tbspflour
  • 1 tspbaking powder

Method

  1. Preheat your oven to 180°C (350°F) to ensure it's ready for baking. Line a baking pan with parchment paper, allowing the edges to overhang slightly for easy removal later. This will prevent the cakes from sticking and make it easier to transfer them to a cooling rack.
  2. In a large mixing bowl, combine 250 g (9 oz) of coconut and 200 g (7 oz) of sugar. Stir them together with a wooden spoon until the coconut is well-coated with sugar, ensuring an even distribution of sweetness throughout the cakes.
  3. Crack 3 eggs into the coconut and sugar mixture. Use a whisk to blend them thoroughly until the mixture is smooth and the eggs are fully incorporated. This step is crucial for binding the ingredients together, which will give the cakes their chewy texture.
  4. Add 2 tablespoons of flour and 1 teaspoon of baking powder to the mixture. Gently fold these dry ingredients into the wet mixture using a spatula. The flour will provide structure, while the baking powder will help the cakes rise slightly, giving them a light texture.
  5. Pour the mixture into the prepared baking pan, spreading it evenly with the spatula to ensure uniform thickness. This will help the cakes bake evenly, resulting in a consistent texture throughout.
  6. Place the pan in the preheated oven and bake for 18-20 minutes. Look for a light golden color on the surface and a slight firming of the edges as a sign of doneness. The cakes should feel set but still soft to the touch.
  7. Once baked, remove the pan from the oven and allow the cakes to cool in the pan for about 10 minutes. This will help them firm up slightly, making them easier to handle.
  8. Lift the cakes out of the pan using the parchment paper edges and transfer them to a wire rack to cool completely. Once cooled, cut the cakes into squares using a sharp knife. The squares should have a chewy texture and a sweet coconut aroma, ready to be enjoyed with a glass of Moroccan tea.
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From the cookbook

Authentic Moroccan Cuisine

This recipe is from Authentic Moroccan Cuisine by Yassine Sbiti — the Moroccan volume in the ComidaTime International Cuisines series.

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